Categories: Vegetables, Vegetarian 
      Yield: 6 servings 
  
     12 c  Mixed greens; such as 
           - Mustard, Arugula, 
           - Watercress, Dandelion, 
           - Kale, Spinach, Chard, 
           - Escarole or others 
      4 lg Garlic cloves 
           Salt 
      2 lg Handfuls Italian parsley 
           -(leaves), chopped finely 
      1    Handfuls cilantro leaves, 
           - (or more), chopped finely 
      3 tb Fruity olive oil 
      2 ts Paprika 
      2 ts Ground cumin 
      1    Lemon; cut in wedges 
  
  MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks 
  and wash the leaves. Set the greens in a steamer, with the tougher greens 
  on the bottom. Cover and steam until tender, about 10 minutes. Or, cook 
  each type of green separately in boiling, salted water, until done. Let 
  cool a few minutes in a colander, then squeeze out the extra liquid and 
  chop roughly. Pound the garlic and 1/2 teaspoon salt together in a mortar 
  until finely broken down, then add the parsley and cilantro and continue 
  working until you have a rough paste. Or, combine the garlic, salt and 
  herbs in a food processor and work until everything is fine. You may need 
  to add a little olive oil. Warm the olive oil with the paprika and cumin. 
  When it begins to smell good, add the herb paste and mix the 2 together. 
  Next add the greens and cook everything together for a minute or so until 
  any excess moisture has evaporated. Taste and season with salt, if 
  necessary. Pile into a serving dish and garnish with the wedges of lemon. 
   
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK